Through a glass tile in the sidewalk in front of Murray’s Cheese on Bleecker Street, you can glimpse an underground cave where cheese is aging. Tuesday night I was invited to tour the caves and sample delicious product. A group of us were given red chef’s coats and hair-nets to prepare for a subterranean tour by the store’s affineur* Mike Anderson. There is so much to learn about cheese after it’s made and before it’s sold, that an hour down below was not enough. Upstairs we got to taste the wares, including the most luscious, buttery Sweet Grass Dairy Green Hill and nutty, textured Uplands Cheese Company Pleasant Ridge Reserve.
Here are some of the photos I took, including one from the vantage point from within the cave, looking up to the street. (I know what you’re thinking. No, you can’t see up someone’s skirt from down there.)
*Affineur = One who ages cheese and purveys it, or colloquially, cheese babysitter.